Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines.

Noelia Briz-Cid,Miguel Cámara,José Oliva,Jesus Simal-Gandara,Raquel Rial-Otero

doi:10.3390/ijms20061447

Noelia Briz-Cid, Miguel Cámara + Show 3 more

Open Access

https://doi.org/10.3390/ijms20061447

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Abstract

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.

Highlights

The control of vine diseases is one of the most important factors to obtain quality grapes and, quality wines
Mepanipyrim is an aniline–pyrimidine fungicide used against Botrytis cinerea and affects methionine biosynthesis
High fungicide dissipation rates along the winemaking process were obtained for mepanipyrim and tetraconazole while around 27% of the iprovalicarb concentration added to the must remained in the final wine

Summary

Introduction

The control of vine diseases is one of the most important factors to obtain quality grapes and, quality wines. Fungicide treatment during the season is the most effective method to fight against them. Iprovalicarb, mepanipyrim, and tetraconazole are fungicides frequently applied on vineyards to combat different fungal diseases. They belong to different chemical groups and have different modes of action. Iprovalicarb is a valinamide carbamate fungicide used against Plasmopara viticola in viticulture practices, and its target site of action is the cellulose synthase of the cell wall. Mepanipyrim is an aniline–pyrimidine fungicide used against Botrytis cinerea and affects methionine biosynthesis. Tetraconazole is used to fight against Uncinula necator in grapevines. It belongs to the triazoles chemical group and acts to avoid sterol biosynthesis on the membrane [1]

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